by Avinissima Wine Consulting
Rosé, contrary to popular belief and assumptions, is not made by blending white and red wine. It is produced using white wine technology but from red grapes. Its color comes from brief contact with the grape skins, from which, besides the hues, ethereal tannins and fruit intensity also originate. The longer the grapes ferment with the skins, the more intense their flavor and color.
Some rosés are made using the Saignée method (French for "bleeding"): when more tannin and color are desired in red wine, it is concentrated by separating a portion of the grape must at an early stage, after it has been lightly colored. The red wine is then concentrated, and the separated must is fermented separately for rosé.
The production method, as well as the grape variety itself, determine the different styles of rosé: from yellowish, through brick-red, light red, violet, orange, bright pink, with flavors ranging from strawberry through cherry, raspberry, and apricot, to flowers and herbs. Generally, paler rosés, in the Provence style, are more ethereal and elegant, with aromas of red berries, lavender, and thyme. Fuller-bodied rosés, characteristic mainly of Mediterranean countries with warmer climates like Greece, Italy, and Spain, have much more intense aromas and flavors of forest fruits, sometimes even cotton candy or sweets.
Although it only became interesting to the public, critics, and wineries about fifteen years ago, rosé has been produced since ancient times, specifically from 600 BC. Initially considered just another fleeting fad, it managed to prove that it is much more than just a picnic wine and, along with Italian Pinot Grigio, has seen significant sales growth in an increasing number of markets.
Rosé is the ultimate partner for various foods, seasons, and occasions, and is often chosen as an alternative to specific white and red wines. Whether it's pasta or pork, whether it's summer or winter, whether it's at a table or in a meadow, rosé is always a suitable choice. Furthermore, it's interesting to know that the only rosé that can be produced by blending white and red wine is… rosé champagne. For other wines, this is forbidden.
Bulgaria has been doing very well with rosés in recent years, and today almost every winery produces rosé. Ten years ago, the trend was more towards a "deep and full color" style; now, the majority of Bulgarian rosés are aromatic, pale in color, and in an elegant, Provençal style. Both international and local grape varieties are used.
Just like white wine, rosé is served in a medium-sized, all-purpose wine glass to allow it to aerate and release its aromas. The serving temperature should be slightly higher (around 10-12°C), meaning it should be well chilled, but not too cold. If you have any doubts, simply follow the 20:20 rule: white and rosé wines should be taken out of the refrigerator 20 minutes before consumption, and red wines should be put in the refrigerator 20 minutes before consumption to reach the "room temperature" of the last century, which is 18°C.
